I know I’m always talking about cornbread and how much I love serving it with soup, but let’s face it, I am from East Texas which is located south of the Mason Dixon Line and that validates my southern roots and cornbread expertise. Cornbread is a requirement if you are serving any southern dishes and I’m not talking about Jiffy even though it is sweet and tasty, I’m talking about the real McCoy.


You have three choices in my opinion, regular, hot water or jalapeño either way you can’t go wrong. I shared my chili recipe with you earlier this week along with a picture of a slice of cornbread baked in my cast iron skillet. Please tell me you own a cast iron skillet, if not, make that your next purchase, it’s the only way to get that perfect crunch on your cornbread. Here is the recipe I use and it’s found on the package of Aunt Jemima cornmeal mix with my own signature additions.

Enjoy,

MJ

Ingredients:

3 tbs. Vegetable oil
2 cups Aunt Jemima self-rising white corn meal mix
3 tbs. Sugar
1-1/2 cups milk (I use buttermilk)
2 eggs slightly beaten

Directions:

Heat oven to 425 degrees. Place oil in a cast iron skillet and heat in the oven.
Meanwhile in a medium mixing bowl, add corn meal, sugar, milk and eggs blend well. Pour hot oil into corn meal mix and stir until blended. Pour the batter into the hot skillet and bake for 20 minutes or until golden brown.